During a shift as a hostess, I would either be a runner or I would be the lead. As a runner, I would welcome the guests into the restaurant as well as taking them to their table. I would also help the lead host of the shift with some of their responsibilities and side work jobs when needed. As a lead, I would be responsible for using OpenTable to place guests at tables, while taking into account requests about placement, servers, or about certain people in the party (e.g. kids, wheelchairs, or hearing difficulty). I also directed the runner working with me on what table to bring guests to. One large responsibility I had was making sure that the servers received close to the same number of guests during the shift. I would also be responsible for answering the phone to take reservations, place carryout orders, get information from people wanting to reserve a private room, or to answer questions. I would also have many smaller side work jobs to complete throughout the shift, like cleaning the glass doors, gathering menus, and communicating information to the managers on the floor.

As a food runner, I was responsible for delivering food to the guests, as well as sometimes expoing. I needed to be knowledgeable about the table and seat numbers and the menu to be successful in the position. I learned how to read tickets, organize food so all the food on a single ticket could be brought out at the same time, how to instruct other runners of what table and seat to bring dishes to, and how to relay information from servers to the chef and cooks. When I would open as a food runner, I would be responsible for stocking the dishes needed for service, wrapping lemons, and filling sauce containers. When I would close as a food runner, I would have to clean the window counter and organize the dishes and other things that are left on the window counter.

As a server assistant, I would be responsible for bread and water service, clearing finished dishes from tables, refilling waters, and bussing and reseting tables after guests leave. Some of my side work jobs included filling beverage stations with ice, baking the bread in the oven, piping butter into dishes, and putting away clean dishes, silverware, and glasses.

During a shift as a server, I am responsible for restocking materials and items that are needed throughout the shift, interacting and communicating with customers, putting items ordered by customers into the Toast POS system, cashing out customers once they are finished with their food and/or drinks, and completing a checkout report in the Toast POS system at the end of the shift.

As Director of Special Events, I am in charge of planning five social events during the year, which include Formal, Mom's Day, Dad's Day, Spontaneous, and Barn Dance. My responsibilities for this role include finding and booking a venue and charter buses, as well as finding a caterer and security. I am in charge of reading and signing contracts, budgeting the expenses allotted for the events, planning the itinerary, and organizing/setting up the venue space. Through this role, I have learned how to properly read contracts, budget expenses, communicate effectively with service and product providers, and schedule the events per their allotted times.

I work under the Vice President - Panhellenic at Delta Gamma. I go to meetings when the Vice President - Panhellenic of Delta Gamma is unable to attend them. During the meeting, I make sure Delta Gamma is accounted for during attendance, I listen to the presentation, and I cast votes representing the chapter's decision when there are matters that needed to be voted on.

In the spring of 2018, I accepted my first job as a member of the TopGolf guest services team. This role challenged me in ways I never anticipated. Guest service is the front line for the company and sets the tone for the guest experience. I greet guests and escort them to their golf bay. Once at their golf bay, I demonstrate how to use our systems and even help them with their swing. During peak times, guests may have to wait hours to get to play, creating a stressful situation. At these times, I take extra care to proactively communicate with guests, suggest alternative activities and recommend food and beverage items. Working through stressful interactions has helped prepare me for my future in healthcare, working with people in stressful situations, dealing with physical struggles.